Step 1

Preheat oven to 425 degrees.

Step 2

Combine parsnips, carrots, potatoes and onion on a large sheet pan. Add rosemary, thyme, crushed red pepper (if using), salt and pepper.

Step 3

Drizzle with olive oil. Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice. Spread into a single layer and bake for 20 minutes.

Step 4

Using a spatula flip vegetables and place back in the oven for an additional 10-15 minutes until golden and tender.

Step 5

Note: if the vegetables are scrunched really tight on the pan and your intent is to get some browning and caramelization, you may want to transfer about 1/3 of the veg to another pan to finish the cooking. Spreading out the vegetables allows for better browning.